products account for 15% of food waste in the United States; and
WHEREAS, Food waste is an enormous drain on our natural
resources because 80% of our fresh water, 10% of our available
energy and 50% of our land is used to produce food in the United
States; and
WHEREAS, An estimated 22% percent of the total production of
fruits is lost due to spoilage after harvest in the United
States; and
WHEREAS, Food waste has a negative impact on the health and
safety of residents of this Commonwealth and our overall
economy; and
WHEREAS, One of the most important ways to prevent food waste
is to implement measures to make sure that food lasts longer in
restaurants, cupboards and refrigerators and on grocery store
shelves and countertops; and
WHEREAS, There are many ways to help extend the shelf life of
produce, including chemical and physical treatments, as well as
special packaging that prevents spoilage and prolongs freshness
of produce; and
WHEREAS, Prolonging the shelf life of food will reduce waste
and increase profit margins for farmers and grocery stores in
this Commonwealth; and
WHEREAS, Moreover, prolonging the shelf life of food will cut
down on greenhouse gas emissions by decreasing the number of
food shipments and allowing for more efficient farming
practices; and
WHEREAS, Longer shelf life for produce and other agricultural
food items means more stability for farmers in this
Commonwealth; therefore be it
RESOLVED, That the House of Representatives direct the Joint
20210HR0090PN1249 - 2 -
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